Chocolate-Cheesecake Marble Cupcakes

Added on by Monica Cheng.

Cupcakes are also great for picnics, especially if you've been having fantastic weather recently like in the Midwest. This photo was taken outdoors!

Cupcakes are the perfect treat for any occasion -- for fun, picnics, friends, family, parties, and more! Chocolate cake, with creamy filling mixed within to create the "marble" effect...

For some reason, the cheesecake filling portion of my cupcakes turned out to be a bit more runny than I'd expected. And they didn't sink. So I did a little research after the fact and realized that I should've used room temperature cream cheese instead of taking it straight from the fridge. My bad. It was a good learning experience though, and here are some other things I learned:

  1. The cream cheese should be at room temperature before you begin mixing.
  2. Using cold cream cheese also leads to over-beating (whipping too much air into the batter), which forms unattractive air bubbles on the surface, if you are making cheesecake.
  3. If you end up with lumps in your batter, run the mixture through a sieve or give it a quick spin in the food processor and you'll have silky smooth results.

For more on how to make the perfect cheesecake, click



Click here for printable recipe of Chocolate-Cheesecake Marble Cupcakes


Chocolate-Cheesecake Marble Cupcakes

Yield: 24 cupcakes

Time: 1 hour


6 ounces Philadelphia cream cheese, room temperature

1/3 cup sugar

4 eggs

1 package devil's food cake mix*

1 1/4 cup water

1/3 cup vegetable oil



  • store-bought frosting or home-made frosting
  • 1 1/2 cup chocolate chips
  • any cake mix works (i.e. red velvet, white, funfetti, etc.)*


1. Heat oven to 350 degrees. Prepare paper baking cups.

2. In medium bowl, beat cream cheese, sugar, and 1 egg until smooth. (Stir in 1 cup chocolate chips). Set aside.

3. In large bowl, beat cake mix, water, oil, and 3 eggs and divide batter among muffin cups (1/4 cup each). Top each with 1 heaping teaspoon cream cheese mixture.

4. Bake 20 - 25 minutes, or until top springs back when touched lightly. Cool before frosting. (Sprinkle with remaining 1/2 cup chocolate chips). Store loosely covered in refrigerator.

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Bon apetit!

Caroline & Monica